For the rice pudding

One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

250ml double cream

1 vanilla pod, split

1 cinnamon stick

100g caster sugar

200g pudding rice

50g salted butter

250g tub mascarpone

Method

Heat oven to 140C/120C fan/gas 1. Bring the Port and wine to the boil in a pan, with the cinnamon and star anise. Reduce by half, then add the honey, orange zest and juice.

Pour the liquid over plum halves in a roasting tin, cover with wet baking parchment and very gently poach in the oven for 30 mins until soft but not exploding. Allow to cool in the liquid, gently removing the skins if you like, but it’s not necessary.

Meanwhile, make the rice pudding. Put the milk, cream, vanilla pod, cinnamon stick and sugar in a pan. Bring to the boil, then remove from the heat and leave to infuse for 1 min.

Place pan back on the heat, pour in the rice and stir. Simmer for 40 mins, stirring frequently, until the rice is soft. Remove from heat and keep warm. When ready to serve, remove vanilla pod and cinnamon. Stir in the butter and mascarpone. Spoon into large coffee cups or bowls and top with some of the stewed plums.

Comments, questions and tips

lavender should try short grain rice, also known as Carolina Rice. Not sure what the names are in Oz

selwood

5th Oct, 2010

what rice do you recommend for this dish, here in Perth, Oz I can't seem to find pudding rice, would risotto rice do instead, would love to cook this for my children as they miss old fashioned rice pudding.

guiness

27th Sep, 2010

5.05

A bloody amazing! My sister has a glut of plums on her tree this year so thought i would try this for dessert after the 3 hour belly of pork. It was beautiful, be warned though the rice does stick to the bottom of the pan really quickly so make sure you stir it alot but it was worth the stirring. My plums had longer in the oven but at a lower temp and they were so lovely. Can't wait for dinner tonight when I can have the left overs for pudding.

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